Ghost in the Machine Shiraz

Any grilled meat or vegetables cooked to perfection on the braai. Wild game and beef stew, or something more casual like a fullloaded burger.

Sourced from the Overberg and Piekenierskloof regions, this wine is crafted from low-yield, sustainably farmed grapes, that are meticulously hand-picked.

The wine aging gracefully in oak for 12 months. It is racked prior to bottling and undergoes only coarse filtration, with no fining, to preserve its purity and character.

The Shiraz undergoes destemming, while the other grapes are fermented as whole clusters through carbonic maceration in a CO2-rich, closed tank. The must is gently cooled for 5-7 days, after which natural yeast initiates fermentation as the tanks warm. Following 31-33 days of skin contact, the wine is pressed using a traditional basket press. Natural malolactic fermentation occurs in barrel.

The focus is beautiful in its simplicity – to craft unique, intriguing, and unusually delicious wine from a small, distinct corner of the universe. We want to make wine that is enjoyable in youth, but capable of being enjoyed for many decades to come. It begins with understanding and loving our land, being sensitive to the long-term needs of our vines, and treating our grapes with the utmost respect and care in the Estate winery.